Encanto Cake

Encanto cake decorated with colorful buttercream on a cake stand.

5 from 1 review

This brightly frosted Encanto cake brings the magic! Inspired by Mirabel’s skirt, this simple dessert is made with fluffy vanilla cake layers decorated in vibrant swirls of colored buttercream.


For the cake

  • ¾ cup unsalted butter, at room temperature
  • 1 ⅓ cup powdered sugar
  • 4 large eggs, at room temperature
  • 1 ½ cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp vanilla extract

For the buttercream frosting

  • 1 ⅓ cup unsalted butter
  • 4 cups powdered sugar
  • a pinch of salt
  • 2 tbsp heavy whipping cream, chilled
  • 1 tsp blue matcha powder – for blue frosting
  • ¼ tsp dragon fruit powder – for pink frosting
  • ½ tsp blue matcha powder and ½ tsp dragon fruit powder – for violet frosting
  • 1 tsp yellow food dye or 2 tsp pulverized mango
  • 1 tsp green food dye


Make the cake base

  • Prepare two 7 inch cake tins, grease the base and sides and line them with parchment paper. Preheat the oven to 360°F.
  • Fit a large bowl of stand mixer with a paddle attachment. Cream the butter with sugar on medium speed for 5 minutes until pale and fluffy. Scrape down the sides of the bowl.
  • Add eggs, one at a time, mixing on low speed for 30 seconds after each addition. Make sure to also scrape down sides of the bowl after each addition.
  • Sift flour and baking powder into a separate bowl. Reduce the mixer speed to low and add the flour mixture to the cake batter, mixing just until incorporated. Add vanilla extract and salt, mix everything together for an additional minute on low speed.
  • Divide the cake batter evenly between the two cake tins. Bake at 360°F for 35 minutes or until a toothpick inserted in the middle comes out clean. After this time, take the cake out of the oven, place it on a cooling rack and let it rest for 20 minutes. Then, remove the cake tin and allow the cake to cool completely.

Make the frosting

  • In a large bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light and fluffy – approx. 3 minutes.
  • Add the powdered sugar and start mixing, slowly increasing the speed from low to medium. Mix for a total of 1 – 2 minutes, until the consistency is light and fluffy.
  • Add heavy cream, vanilla extract, and salt and mix just until combined. Stop, scraping down sides of the bowl a few times.
  • Divide the buttercream in half. Leave one half in the mixer’s bowl and set the other one aside in a separate bowl. Color the half in the mixer bowl with butterfly pea powder, mixing vigorously with a spoon.
  • Divide the remaining half of the frosting into four even parts. Color each part with the correct amounts of fruit powders or food dyes, mixing each part vigorously with a different spoon.
  • Place the base of the cake on a plate or a cake stand. Divide the blue frosting into 3 parts. Dollop a few tablespoons of the first part onto the base of the cake and spread evenly. Gently layer the second cake on top and press. Place the second part of the frosting on top and spread. Use all the remaining frosting to frost the top and sides of the cake with an offset spatula.
  • Now, finish off decorating the cake. Decorate with a few creative swirls, some butterflies and flowers all around the sides of the cake. ‘Draw’ them with the Wilton frosting tip no. 8. Dollop a few decorations around the top of the cake with a Wilton frosting tip no. 21.
  • Chill the cake in the fridge for approx 40 minutes before serving. Slice and enjoy!


  • It is very important that the butter and eggs that you use for the cake and the frosting are at room temperature.
  • Do not refrigerate the frosting before decorating the cake. The frosting should be at room temperature which will make the process of piping it around the cake much smoother and easier.
  • Once you have frosted the cake, chill it in the fridge for approx. 45 minutes before decorating. This will harden the outer layer of frosting and will make it easier to frost it with all the decorations.

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